LINCOLN, Mary J.

Mrs. Lincoln's Boston Cook Book

Boston: Roberts Brothers, 1888. One of the First American Cook Books To Provide Scientific Information about Nutrition and the Chemistry of Cooking LINCOLN, Mary J. Mrs. Lincoln's Boston Cook Book. What to do and what not to do in cooking. By. Mrs. D.A. Lincoln, of the Boston Cooking School. Boston: Roberts Brothers, 1888. Fifth printing (the same pagination as the 1884 first edition). Small octavo ( 7 3/8 x 4 7/8 inches; 187 x 124 mm.). xiv, [2, adverts], 536, [8, adverts] pp. Several woodcut illustrations in the text. Publisher's half brown cloth over marbled boards, spine ruled in black and lettered in gilt, pale gray endpapers. Small piece (3 x 7/8 inch) torn away from front free endpaper. Binding extremities a little rubbed, otherwise a very good copy. The milestone cookbook from Mary J. Lincoln (1844-1921) the first principal of the Boston Cooking School and a student of Maria Parloa. The work was "undertaken at the urgent request of the pupils of the Boston Cooking School, who have desired that the receipts and lessons given during the last four years in that institution should be arranged in a permanent form." Considered one of the earlier American cookbooks to provide scientific information about cooking and nutrition, it helped set the pattern of rational organization for cookbooks to come. Lincoln was also the teacher of Fannie Farmer who based her own book, the Boston Cooking School Cookbook, largely on this work. Mary Johnson Bailey Lincoln (1844-1921) was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. Considered one of the pioneers of the Domestic Science movement in the United States, she was among the first to address the scientific and nutritional basis of food preparation. During her years at The Boston Cooking School, she researched and wrote Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking, published by the Boston firm of Roberts Brothers in 1884. She later observed, "This was done primarily to meet the need of a textbook for our pupils and save the copying of recipes .." It was one of the first American cook books to provide scientific information about nutrition and the chemistry of cooking. It also help set a pattern for the rational organization of cookbooks, and was among the first in America to provide recipes formulated with consistent measurements. It should be seen as the fore-runner to the world-famous Boston Cooking-School Cook Book by Fannie Merritt Farmer, Mrs. Lincoln's most prominent student who eventually succeeded her as principal of the Boston Cooking School. In addition, Mrs. Lincoln's Boston Cook Book included extensive advice for those who wished to operate a school of cooking in a chapter entitled "An Outline of Study for Teachers." Mrs. Lincoln touted her book as "not only a collection of recipes," but a book "which shall also embody enough of physiology, and of the chemistry and philosophy of food, to make every principle intelligible to a child and interesting to the mature mind.". .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05766

Catalogue: Food

Keywords: Cookery

NUTT, Frederick

Complete Confectioner; the

London: Printed for Samuel Leigh..and Baldwin, Craddock, and Joy, 1819. A Comprehensive Guide to the Art of Confectionery NUTT, Frederick. The Complete Confectioner; or, the whole art of confectionary made easy: also receipts for home-made wines, cordials, French and Italian Liqueurs, &c. Eighth edition, corrected and improved by J.J. Machet, distiller and confectioner, at Paris. London: Printed for Samuel Leigh.. and Baldwin, Craddock, and Joy, 1819. Eighth edition, corrected and improved. Small octavo (6 3/4 x 4 1/8 inches; 172 x 103 mm.). xxiv, [1]-262, [1, blank], [2, advertisements]. Engraved frontispiece of Pomona and ten engraved plates of which three are double-page, folding. Lower blank inner corner of frontispiece stained, not affecting image. Contemporary quarter black calf over marbled boards, smooth spine lettered horizontally in gilt, spine and and corners worn, half of marbled paper on rear board worn away, hinges weak. A very good, albeit slightly worn copy of this important Regency confectionery book containing many interesting recipes. The chapters are: Biscuits; Wafers; Drops; Prawlongs, etc.; Jellies, etc.; Jams, etc.; Essence for Ices; Waters, etc. for Routs; Ice Creams; Natural Creams; Water Ices of All Sorts; Fruits Preserved in Brandy; Preserved Sweetmeats, Wet Fruits, Dried; Liqueurs; Cheese; Puddings; Home-Made Wines. "The Complete Confectioner; or, the whole art of confectionary made easy," authored by Frederick Nutt, was a popular confectionery and cookery book first published anonymously in London in 1789. Nutt's name first appeared on the first American edition (1807) and in the fourth English edition of 1807. The book is a comprehensive guide to the art of confectionery, providing instructions and recipes for a wide variety of sweets and desserts. In addition to confectionery, the book includes recipes for home-made wines, cordials, and various French and Italian liqueurs. This reflects the broader interest in domestic arts and culinary skills during the 18th and 19th centuries. Frederick Nutt's work aimed to make the art of confectionery accessible to a wider audience, offering practical guidance for both amateurs and professionals. The inclusion of recipes for homemade wines, cordials, and liqueurs aligns with the tradition of comprehensive household manuals that covered various aspects of domestic life, including cooking and entertaining. The fact that the eighth edition was corrected and improved by J.J. Machet suggests that the book was well-received and considered valuable by its readership. The collaboration with a distiller and confectioner like Machet likely added practical insights and updates to the content, making it more relevant to contemporary tastes and techniques. Oxford p.117; Maclean p.108; Bitting p.347 (1815 edition); Cagle 906-909 (all earlier editions); Gabler G32170. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05753

Catalogue: Food

Keywords: Cookery

PHILPOTS, John R.

Oysters, and All About Them

London: John Richardson & Co. 1890. The Rich History of a Culinary Delicacy PHILPOTS, John R. Oysters, and all about them. A complete history of the titular subject, exhaustive on all points of necessary ad curious inforatios from the Earliest Writers to those of the Present Time, with numerous additions, facts, and notes, by John R. Philpots. London: John Richardson & Co. 1890. First edition. Two octavo volumes (7 1/4 x 4 3/4 inches; 185 x 120 mm.). [2], [1]-642; [2], [643]-1370 pp. Text complete but endpapers are very brittle & worn. Occasional blind stamp of the Brooklyn Institute of Arts and Sciences. Publisher's green cloth, front covers decorated in black and lettered in gilt. Spines lettered in gilt. Bookplate of Helen & Grant Dahlstrom on front paste-downs. Spines ends very worn gilt lettering on spines very dull. A good working copy. A study of worldwide oyster culture. Oysters have a rich history as a culinary delicacy and have been enjoyed by various cultures throughout the centuries. This two-volume work by John R. Philpots provides a detailed exploration of the subject, offering a valuable resource for those interested in the historical, cultural, and gastronomic aspects of oysters. Ex libris: Brooklyn Institute of Arts and Sciences - Children's Museum Library. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05760

Catalogue: Food

Keywords: Cookery

BEATTY-POWNALL, S., compiler & editor

The "Queen" Cookery Books. Collected and Described by S. Beatty-Pownall, Departmental Editor "Housewife and Cuisine" Queen Newspaper, and Author of "a Book of Sauces.

London: Horace Cox, 1904. A Wide Range of Culinary Topics The "Queen" Cookery Books Complete in Fourteen Volumes BEATTY-POWNALL, S. compiler & editor. The "Queen" Cookery Books. Collected and Described by S. Beatty-Pownall, Departmental Editor "Housewife and Cuisine" Queen Newspaper, and Author of "A Book of Sauces." London: Horace Cox, 1904-1911. Mixed editions. Complete set of fourteen small octavo volumes (6 3/8 x 4 inches; 163 x 102 mm.). Publisher's cream linen over boards, covers decoratively printed in red and blue. Covers of volume VI a little dust soiled otherwise a near fine set. "The 'Queen' Cookery Books" reflect the early 20th-century interest in culinary arts and household management. S. Beatty-Pownall's compilation offers a diverse set of guides covering different aspects of cooking, making it a valuable resource for domestic kitchens during that period. The volumes cover a wide range of culinary topics, including soups, ices, pickles and preserves, entrees, meat and game, sweets, breakfast and lunch dishes, salads, sandwiches, savouries, vegetables, bread, cakes, biscuits, fish, and household hints. Contents: No. I - Soups, 3rd edition, 1904; No. II - Ices, 2nd Edition, 1902; No. III - Pickles and Preserves, 2nd Editon, reprinted, 1908; No. IV - Entrees, 3rd Edition, 1911; No. V - Meat and Game, 2nd Edition ,1902; No. VI - Sweets (Part I), 1st Edition, 1901; No. VII - Sweets (Part II), 1st Edition,1901; No. VIII - Breakfast and Lunch Dishes, 2nd Edition, 1904; No. IX - Salads, Sandwiches, and Savouries, 2nd Edition, 1905; No. X - Vegetables, 1st Edition, 1902; No. XI - Bread, Cakes, and Biscuits, 1st Edition, 1902 ; No. XII - Fish (Part I), 1st Edition,1903; No. XIII - Fish (Part II, Cold Fish), 1st Edition, 1903; No. XIV - Household Hints, 1st Edition, 1904. Not in Bitting. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05756

Catalogue: Food

Keywords: Cookery

SMITH, Mary G.

Temperance Cook Book

San Jose, Cal.: Mercury Book and Job Printing House, 1887. Mary Smith's 1887 work provides recipes which will neither "Awaken the appetite of the reformed" nor "Cultivate a taste for intoxicating drink in the young" SMITH, Mary G. Temperance Cook Book. Written by Mrs. Mary G. Smith, for the benefit of all Housekeepers. Second edition. San Jose, Cal.: Mercury Book and Job Printing House, 1887. Second edition. Small quarto (8 3/4 x 5 7/8 inches; 222 x 150 mm.). [4, ads printed on pink paper], [1]-261, [1, blank]. There are also two other advertisements printed on pink paper and bound in with the text - four pages between pp. 74/75 and four pages between pp. 144/145. In addition there is a two page advertisement for The San Jose Mercury between between 157/158. Publisher's brown cloth, covers stamped in blind, front cover lettered in gilt, floral endpapers, all edges stained red. Inner hinges split, some wear to extremities of binding. A good copy. Mary Smith's 1887 work provides recipes which will neither "awaken the appetite of the reformed" nor "cultivate a taste for intoxicating drink in the young." "A Temperance Cook Book is one of the great necessities of the age. There should be nothing in our eatables to awaken the appetite of the reformed, and we certainly want nothing to cultivate a taste for intoxicating drinks in the young. With this view, I bring this, my second volume before the public, as a guide and assistant to all housekeepers - not claiming superiority over the many cook books already in the market - only so far as liquor and extravagance is concerned.. Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results." (Preface). According to "Encarnaci n's Kitchen: Mexican Recipes from Nineteenth-Century California," there are two recipes of Hispanic origin, one for "Spanish buns - Nice with Coffee" and one for "Chili Colorad [sic]..a favorite dish with all people on the Pacific Coast." (Glozer 297).   Bitting 440; Glozer 297. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05758

Catalogue: Food

Keywords: Cookery

DE VOE, Thomas

Market Assistant, the

New York: Hurd and Houghton, 1867. A comprehensive guide to the Public Markets of Major Cities, including New York, Boston, Philadelphia, and Brooklyn DE VOE, Thomas. The Market Assistant, Containing a brief description of every article of human food sold in the public markets of the Cities of New York, Boston, Philadelphia, and Brooklyn; including the various domestic and wild animals, poultry, game, fish, vegetables, fruits, &c. &c. With many curious incidents and anecdotes.. New York: Hurd and Houghton, 1867. First edition. Octavo (7 1/2 x 4 7/8 inches; 192 x 124 mm.). Engraved frontispiece with tissue-guard, [2, title, imprint], [5]-455, [1, blank], [15, advertisement], [1, blank] pp. Several illustrations within the text. The frontispiece is an engraving of the author's shop, showing a butcher incongruously attired in a tall dress hat and butcher's apron, cutting a rib of beef. Publishers brown cloth, covers decoratively bordered in blind, spine ruled and lettered in gilt, yellow coated endpapers. Frontispiece lightly foxed otherwise a near fine copy. Thomas F. De Voe, (1811-1892). Thomas De Voe's The Market Assistant, serves as a comprehensive guide to the public markets of major cities, including New York, Boston, Philadelphia, and Brooklyn. The book provides a detailed and descriptive overview of various articles of human food available in these markets, encompassing domestic and wild animals, poultry, game, fish, vegetables, fruits, and more. The content goes beyond a mere listing of food items; it includes interesting anecdotes and incidents related to the markets, offering readers a vivid portrayal of the bustling and diverse food scenes in these urban centers during the mid-19th century. Such information provides historical insights into the food culture, market dynamics, and culinary preferences of the time. De Voe's work reflects the growing interest in gastronomy and culinary literature during the 19th century, as urban populations expanded, and markets played a central role in the distribution of food. The Market Assistant likely served as a practical guide for both consumers and those involved in the food trade, offering valuable information about the availability, quality, and diversity of food items in the public markets of these major cities. In addition to its utilitarian purpose, the book contributes to the broader cultural and historical understanding of the relationship between people and food in urban settings during the mid-19th century. It captures the vibrancy of market life and provides a snapshot of the culinary landscape of that era. Bitting, page 124; Brown 2367; Phillips, page 100. .

David Brass Rare Books (ABAA/ILAB)Professional seller

Book number: 05743

Catalogue: Food

Keywords: Cookery